These Juicy Pork Chops are seasoned and pan fried, then smothered in an easy homemade gravy and simmered until tender and juicy.
This recipe can be prepared up to 2 days ahead and is easy to finish cooking in the Crock Pot!
Pork Chops in Gravy
This is the best way to make the most flavorful, juicy pork chops that are smothered in an easy gravy made from scratch.
There are 3 keys to this process:
- First, we salt the meat and let the pork chops sit. This makes them extra flavorful and juicy (more on that below).
- Next, we pan fry them for a nice golden color and crispy texture.
- And finally, we finish cooking them in a thick and flavorful gravy over medium-low heat to keep the middle tender and juicy.
Scroll down to see how this recipe comes together, learn which cuts of pork are best for this recipe, check out my PRO tips, and more. Let’s do it!
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Season each side of the pork chops with salt and let them sit out for about 30 minutes. Meanwhile, combine ingredients for flour dredge and gravy.
Dredge the pork into the flour mixture and tap off excess. Sear 2 at a time in olive oil until golden brown, about 2 minutes per side. Set aside.
Melt butter in the same skillet and whisk in flour to make a Roux. Cook for 2 minutes to remove raw flour taste. Add chicken broth mixture and half & half in small splashes, whisking continuously. Bring to a gentle bubble, reduce to a simmer.
Add the pork chops back to the skillet and spoon the sauce on top. Cover and heat over medium-low heat for about 10 minutes, flipping them halfway through. Remove from heat and let it rest in the skillet, covered, for 5 minutes.
Crock Pot Method
- Sear the pork chops as outlined, set aside, and prepare the gravy.
- Transfer to the slow cooker and cook on low for 7-8 hours.
- The prep work can be done up to 2 days and finished in the slow cooker when ready to serve.
Best Pork Chops to Use
- Center cut, Bone-in Pork Chops – pictured below
- These are the best cut for this recipe as the bone adds more flavor to the meat and sauce. The thicker the cut, the juicier they’ll be. Aim for nicely marbled meat.
- Loin Chops
- These may also be used, although they are a leaner cut.
- Boneless Chops
- These will work as well, although they are the leanest cut which makes them prone to becoming dry. Salt them first and let them sit to mitigate this.
- Salt the meat and let it sit out of the fridge for about 30 minutes prior to cooking. The salt penetrates through the meat and flavors it while also locking in moisture for juicier results.
- You may also choose to cover the pork with saran wrap and pound it with a meat tenderizer. This also helps to make it more tender.
- Don’t be afraid to adjust the heat as needed during searing. Start with a hot skillet and reduce heat slightly if needed while the first batch cooks. (I have been known to set off the fire alarms, which can be avoided by simple temperature adjustments throughout cooking.)
- Sear them in batches to allow the edges to get nice and crisp.
- To control the sodium content: You can use unsalted butter and/or reduced sodium broth.
- The half and half lightens this gravy up a bit. Add a few drops of Kitchen Bouquet to darken it more. (See “Tools For This Recipe” section below for link to this product.)
- You can also make this recipe with chicken!
What to Serve It With
- A large variety of potato recipes pair nicely with this recipe, including mashed potatoes, scalloped potatoes, hash brown casserole, and more.
- Other side dish recipes include roasted carrots or green beans, corn casserole, or buttermilk biscuits.
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 14-inch nonstick pan. -Ample space for 4 large pork chops.
- Large Measuring Cup with a Spout– Easy to combine the gravy ingredients and pour add it in splashes without spilling.
- Kitchen Bouquet– If a darker color is desired for the gravy.
- Instant Read Meat Thermometer– To ensure the middle is 145° prior to serving.
- Kitchen Tongs– Makes it easy to handle and flip the meat.
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Pork Chops in Gravy (Smothered Pork Chops)
- 4 pork chops, see notes
- Salt, to taste
- ¼ cup flour
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp paprika
- 3 Tablespoon olive oil
- 2 cups chicken broth
- 1 beef bouillon cube or 1 tsp better than bouillon
- 1 teaspoon low sodium soy sauce, can sub Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried sage
- 4 Tablespoons Butter
- 4 Tablespoons Flour
- 1/3 cup half and half
- 2-3 drops Kitchen Bouquet, optional
- Sprinkle each side of the pork chops with salt and let them sit out for 30 minutes or so. This will give the salt a chance to penetrate through the meat and flavor it. It will also make them juicier. A light sprinkling is fine as the gravy also has plenty of flavor.Cover the pork with saran wrap and pound it with a meat tenderizer. This also helps to make it more tender.
- Meanwhile, combine flour, garlic powder, onion powder, and paprika on a plate and stir to combine.
- Combine the chicken broth, beef bouillon, soy sauce, and seasonings for the gravy. Stir to combine and set aside.
Sear the Pork Chops
- Pat the pork chops completely dry. Dredge the Pork Chops in the flour mixture just before frying. This gives them a nice outer crust.
- Heat olive oil in a large pan over medium-high heat. Sear 2 pork chops at a time for about 2 minutes per side, until nice and golden. Optional: Use kitchen tongs to hold up the pork chops and sear the fat around the outside if using bone-in. Add a splash more olive oil or decrease heat slightly as needed during searing. Set pork chops aside.
- Clear any black remnants from the pan but leave as much brown “fond” as you can, as this will create a more flavorful sauce.
Prepare the Gravy.
- Melt butter in the same pan over medium heat. Add the flour and whisk to combine with the butter. Continue to whisk for about 2 minutes, until you can no longer smell the flour.
- Add the chicken broth mixture + half and half in small splashes, whisking continuously to incorporate. Don’t add it too quickly or the roux will break and the sauce won’t be as thick.
- Bring to a gentle bubble, then reduce to a simmer, stirring continuously.
- Optional: Add 2-3 drops of Kitchen Bouquet to darken the color of the gravy.
- Reduce heat to medium-low, add the pork chops back to the skillet, and spoon the sauce on top.
- Cover and let the pork chops cook for 10 minutes, if possible, use kitchen tongs to flip them halfway through.
- Turn off heat, leave the cover on, and let the pork rest in the skillet for 5 minutes.
Don't be afraid to adjust the heat as needed during searing. Start with a hot skillet and reduce heat slightly if needed while the first batch cooks. (I have been known to set off the fire alarms, which can be avoided by simple temperature adjustments throughout cooking.)
Sear the pork chops in 2 batches to allow the edges to get nice and crisp.
To control the sodium content: You can use unsalted butter and/or reduced sodium broth.
These Pork Chops are ready to serve when the internal temperature reads 145°.